This little twist on guacamole sneaks in some spinach for a veg packed dip. It gets topped with tangy pickled red onions and something crunchy for added texture and vibrant color, but you could top with any other crunchy, salty, and pickled toppers you have (like pickled jalapeños!).
Ingredient Highlight
Avocado! I eat a lot of avocado – on toast, in bowls, with chips, and straight out of the skin sprinkled with salt. This super versatile fruit is high in monounsaturated fatty acids (oleic and linoleic acid), which may help lower cholesterol and reduce inflammation. They are also high in potassium, vitamin E, B vitamins, and fiber. One half of an avocado has up to 7 grams of fiber and 1 whole avocado has about double the amount of potassium in one banana.
PRO tip: the most nutrient-rich part of an avocado is the really green part close to the skin, so make sure you scrape them clean!
Servings 6 People
Prep Time 10 minutes Ingredients
- 4 ripe avocados pitted
- 4 cups frozen spinach, thawed drained
- 2 tbsp lemon juice
- ½-¾ tsp kosher salt
- ½ cup pickled red onions chopped
- ½ cup something crunchy (toasted pumpkin seeds, crumbled tortilla chips, crushed corn nuts, etc…) optional
- Chopped cilantro
- Tortilla chips and/or raw veggies for dipping
- If your avocados are large, 3 should be fine. If they are medium or small, go with 4!
Instructions
- In a medium bowl, add avocados and mash them with a fork. Squeeze out as much water as possible from the thawed/drained spinach and add it to the bowl along with the lemon and salt. Mix to combine, then taste and add more lemon or salt, if needed (this depends on the size of your avocados).
- Top with the pickled onions, crunchy things (if using), cheese, and cilantro. Serve with tortilla chips and/or raw veggies for dipping.
Items you can prep ahead (optional)
- Pickle one red onion
- Thaw the spinach
- Make the dip
Substitutions:
- Use pickled jalapenos in place of red onion for a spicier kick.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Use it as a dip for chips and crunchy veggies.
- Add it to tacos or bowls.
